Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, korean squash kimchi. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Korean Kimchi Everything you need to know with Kimchi Pictures. In its simplest form, Korean Kimchi is fermented cabbage (Chinese cabbage) with red pepper powder. Kimchi is a traditional Korean dish made of seasoned vegetables and salt.
Korean Squash Kimchi is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Korean Squash Kimchi is something which I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook korean squash kimchi using 7 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Korean Squash Kimchi:
- Get 2 yellow squash, cut into moon shape pieces
- Make ready 4 cloves garlic, minced
- Prepare 2 spring onions, chopped
- Take 3 tbsp white sesame seeds
- Take 1 tbsp sesame oil
- Prepare 1 tsp sugar
- Get 1-2 tsp chilli powder
Kimchi, a staple in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. Nowadays, kimchi is made both in North and South Korea, the Southern version being more salty and spicy than the Northern one. Seasons also play a role in the flavors of kimchi - refreshing cucumber. A summer kimchi that is vinegary rather than spicy, dongchimi falls into the "white" or "water" category of the many different types of kimchi.
Instructions to make Korean Squash Kimchi:
- Chop the squash into moon shape pieces
- Add salt to the squash pieces, mix well and set aside for 20-30 mins
- Squeeze the water out of squash by pressing between palms of the hands
- Marinate the water sqeezed zucchini slices with minced garlic, spring onions, salt, sugar, sesame seeds, chilli powder, and 1/2 of the sesame oil for 10 mins
- After 10 mins, heat the remaining sesame oil in a skillet.
- Add the marinated zucchini slices to the hot sesame oil and saute for 5 mins on medium-high heat.
- Serve as a side to Jasmine rice
Although dongchimi requires a few days of brining. Kimchi is available at Asian markets; I recommend buying the homemade variety wherever possible. If you buy a shelf-bottled kimchi (non-refrigerated), or your fresh kimchi has just been made (i.e. It is loaded with good probiotics too. See more ideas about Kimchi, Korean food, Asian recipes.
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